Recipes and tips from a mid-western Mom, Sister, Aunt and Grandma mixed with stories of family life and food shared and handed down from generation to generation upon request! My recipes are indexed on, Very Good Recipes.

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3/8/12

Thrifty Oven Dinner, BBQ Rib Tips, Hasselback Potatoes, & Broccoli

This has been such a busy week and I just wanted something I could stick in the oven and not mess around with. The solution was to grab a package of rib tips from the freezer and thaw them. Remembering my butchers adage for cooking pork, low and slow, I salted and peppered them and slipped them into a pan and popped it into a 200 degree oven at 1:00 PM in the afternoon where they languished uncovered for hours!! Meanwhile I scrubbed 2 baking potatoes and left them in the sink to drain, Next I grabbed what was left of the fresh broccoli I had purchased and peeled and diced it into bit size pieces. Fresh garlic, salt, black pepper, and red pepper flakes were strewn across the top of the broccoli along with 2-3- T. of water. I set all these things aside until later in the day when I planned to finish them up in the oven.

At 5:30 PM I made thin slices through the thickness of the potatoes and set them into a baking dish. After drizzling them with oil and seasoning them they went into the oven uncovered as I increased the temperature to 350 degrees and removed the rib tips. In order to finish the ribs I slathered them with BBQ sauce and covered them with foil, The top of the stove vents the gas oven so I like to set things in that area to keep them warm, so that is where the meat rested.

We generally eat late, around 7:30 or 8:00 PM. When the potatoes tested fork tender ( about an hour and a half later, the potatoes were large) I covered them with foil and placed them next to the meat atop the stove. 30 minutes before mealtime I placed all three dishes back into the oven to finish. The broccoli was tender crisp as were the potatoes and the pork was melt in your mouth tender.